Zucchini Hummus (Lemon Zucchini Dip)
This delicious zucchini hummus is made without chickpeas and oil for a light and healthy twist on traditional hummus. Enjoy with veggies, pita, salads, bowls and more!
Servings: 3 cups
Ingredients
- 4 cups peeled and roughly chopped fresh zucchini 500 g
- 1/3 cup cup tahini 80 g
- 3 tbsp fresh lemon juice
- 4 medium-size garlic cloves about 15 g
- 1/2 tsp sea salt or more to taste
- handful of fresh herbs optional (choose dill, parsley, basil, mint or a combo)
Instructions
- Roughly peel the zucchini and chop into large chunks.
- Add everything to a food processor or high-speed blender. Start blending on slow until it gets going then give it a quick blast on medium to high to smooth it out. Don't over blend or it will start to get watered down.
- Adjust the seasoning if needed. Add more salt or lemon, or a pinch of pepper and/or cumin for additional seasoning.
Notes
Serve as a dip for raw veggies, fresh pita, pita or tortilla chips, as a spread for sandwiches and wraps, with roasted veggies or any other use you can think of.
4 cups roughly chopped zucchini is approximately 3 small or 2 medium-sized zucchini.
Store in a sealed container in the fridge for up to 5 days.
Nutrition
Serving: 2tbsp | Calories: 86kcal | Carbohydrates: 13.4g | Protein: 3.8g | Fat: 2.8g | Sodium: 99.3mg | Fiber: 0.8g | Sugar: 0.4g